[kompilasi] ROTI dan PASTRI

nhuda

PANETTONE BREAD [Kero_kero]
Source : SAJI, Oktober 2006



Bahan Doh:
85 gm mentega
1/2 sudu kecil garam
60 gm gula
2 sudu kecil vanilla
3 biji telur
280 gm tepung gandum
60 gm kismis
60 gm isi oren

Bahan Yis (starter dough):
1/3 cawan susu segar suam
7 gm serbuk yis
70 gm tepung serbaguna (all purpose flour)

Bahan sapuan (topping):
60 gm almond flakes
60 gm gula aising
1 susu kecil tepung jagung
1 biji putih telur
60 gm almond cincang

Cara:

1. Utk bahan yis, satukan yis dgn susu suam & kacau. Tuang keatas tepung & gaul. Tutup bekas dgn plastik & biarkan selama 45 minit.
2. Satukan mentega, garam, gula & esen vanila & putar hingga sebati. Masukkan tepung gandum & telur & kacau hingga sebati. Campurkan adunan bahan yis dgn adunan doh tadi & adun dgn mixer hingga sebati. Masukkan kismis & isi oren.
3. Tutup adunan dgn plastik & biarkan ia mengembang 2 kali ganda. Selepas 2 jam, tumbuk adunan utk mengeluarkan angin.
4. Uli doh & taburkan sedikit tepung. Uli & balikkan beberapa kali. Alas acuan dgn kertas minyak. Masukkan doh dlm acuan & biarkan selama 2 jam.
5. Utk bahan sapuan, almond cincand & gula dikisar hingga lumat. Satukan bahan kisar dgn tepung jagung & putih telur. Gaul sebati. Tuang atas adunan yg diperap 2 jam tadi. Ratakan & tabur almond flakes. Taburkan gula aising di atasnya.
6. Panaskan oven pd suhu 190 darjah C & Bakar selama 50 minit.

[ Last edited by  nhuda at 4-9-2007 04:29 PM ]

nhuda

FINNISH PULLA BREAD [CikKiahAbd]



INGREDIENTS
235 ml milk
60 ml warm water (110 degrees F/45 degrees C)
4 g active dry yeast
100 g white sugar
3 g salt
1 g ground cardamom
2 eggs, beaten
560 g all-purpose flour
55 g butter, melted
1/2 egg, beaten
10 g white sugar

DIRECTIONS
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (ap proximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
3. Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
4. Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
5. Brush each loaf with egg wash and sprinkle with sugar.
6. Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.

NOTE FROM CikKiahAbd
kalu ikut method dia, nmpk cam leceh..but kita proof dough nya sekali, then punched out the gas, then bentuk pastuh proof lagi skali and the bread still turned out ok je. tapi kalu nk ikut method yg original pon boleh gak

[ Last edited by  nhuda at 4-9-2007 04:58 PM ]

nhuda

CHOCOLATE MARBLE BREAD [mushimushimushi]



Ingredients:

bhgn chocolate
20g cake flour
50g sugar
1 egg white
80ml milk (warmed)
18g cocoa powder
10g butter

bread dough
270g bread flour
30g cake flour
5g active dry yeast
15g milk powder
40g caster sugar
4.5g (3/4 teaspoon) salt
125g fresh milk
Half an egg
75g whipping cream (heavy cream)

Method:

bhgn chocolate

Mix sugar and cake flour into the egg white until smooth.
Place milk in a saucepan and heat till just simmering.
Add coca powder into the milk and stir till cocoa powder is incorporated into milk.
Add egg white mixture into the cocoa mixture and stir over low fire till mixture thickens and form a thick lump.
Add in butter and stir till incorporated.
Leave to cool. Place in a plastic bag and roll into a square (about 14cm x 14cm). Keep refrigerated before use.

bread dough

Placeall ingredients in the bread pan of the bread machine, according to thesequence stated in the instructions of your bread machine. Select theDough function to knead and proof the dough (about 1hr 30mins).
Takeout the dough and punch out the gas produced. Roll out the dough into arectangle (about 45cm x 20cm) on a lightly floured work surface. Placethe chocolate sheet on the middle of the dough. Wrap both ends of thedough over to cover the chocolate sheet completely. Take note that thedough should be rolled long enough for both sides to fold over thechocolate sheet, leaving a border edge of about one inch. Seal theedges tightly. The dough should now be about 15cm x 20cm.
Rolldough from centre to the edges to form a rectangle (about 45cm x 20cm).Do this gently to prevent the chocolate paste from oozing out. Fold thedough into 3 folds.
Repeat step 3 above. (If you want to create more swirls, repeat this step twice.)
Finally,roll dough to 30cm x 15cm. Make a cut in the middle (length wise)leaving an inch uncut. Twist and plait. Place plaited dough in loaf panand let proof for another 30mins or until the dough rise to about 80%of the loaf pan.
Preheat oven to 200 degC but bake at 180degC for about 35 - 40 minutes. Remove from oven and unmouldimmediately. Let the loaf cool off before slicing.

nhuda

ROTI NAIK [Top40]
Source : Saji,Jun 07)

Bahan:
700 gm tepung tinggi protein
50 gm shortening
200 gm susu cair
200 gm air (ikut jenis tepung杕asukkan sikit2)
100 gm gula castor (kurangkan jika x suka manis)
1 sudu kecil garam
1 paket kecil yis kering
2 biji telur
sedikit marjerin
Cara menyediakan:

Gaulkan semua bahan diatas.Uli sehingga sebati bersama sedikit marjerin.
Biarkan doh selama 30 minit untuk ia naik sekali ganda.
Uli sekali lagi dan bahagi kepada ketulan kecil.Letakkan di dalam dulang pembakar yang di sapu dengan marjerin.
Bakar di dalam ketuhar pada suhu 160C selama 20-30 minit.
Setelah masak keluarkan dari ketuhar dan sapukan sedikit marjerin diatasnya.Hidangkan bersama kari ayam/daging/kambing.


ROTI NAIK-MIL ROZIYATI (JB)
Source : penyulawa



400 gm tepung roti
100 gm tepung superfine
290 ml air
40 gm tepung susu
180 gm soft brown sugar
100 gm majerin/butter
11 gm yeast
1 tsp vanilla esen
yellow colour

[ Last edited by  nhuda at 5-9-2007 07:47 AM ]

nhuda

PANDA BREAD [CikKiahAbd]



Ingredients:
300g bread flour
30g sugar
210g (mixture of 1 egg yolk & milk)
4g salt
4g instant yeast
18g butter
8g matcha powder mixed in 10g water
8g cocoapowder mixed in 10g water

How to make:
1. Mix all the ingredients and knead using mixer for 10-12 minutes or until a soft, smooth dough forms.
2. Divide the dough into 3 main portions. One for cocoa (1/6 of the totaldough), one for matcha (3/6 of the total dough) and one plain ( 2/6 ofthe total dough. Proof the dough for the first time for about 30-40minutes. After proofing, punch out the gas and leave the dough to rest for about 10-20 minutes.
3. Divide the cocoa portion into 2 even balls, the plain dough into 3 portions, and the matcha dough into 2 portions.
(see illustration on how to arrange the dough)
4. Leave to proof for second time and bake in a preheated oven of 180-200deg for 50-60minutes

nhuda

SWEET CORN BREAD [menachi]
Source: Jo's Deli Bakery



INGREDIENTS:

Makes 1 large loaf

220g milk
1 tsp salt
45g butter
400g bread flour
45g castor sugar

nhuda

BUN TELUR [roylazim]
Source : Biduri from My Resepi

Bahan-bahan dough( 14 biji )
250g tepung roti (strong white bread flour)
50g tepung biasa
1 biji telur
120cc susu segar
3 sudu besar gula
1 sudu kecil garam
1 sudu kecil yis
50g mentega

[bahan glaze]
1/2 biji telur
1 sudu besar air
Bazil (optional)

[Inti]
2 biji telur rebus
mayonis secukupnya
garam
serbuk lada putih
1/2 bawang besar

CARA-CARA:

Campurkan kesemua bahan dough dan uli 15~ 20 mins atau sehingga menjadi doh yang licin dan lembut.
Bila dah siap, bagi adunan kepada 2 bahagian dan bentukkan jadi bulat. Biarkan selama 45minit

Sementara itu sediakan inti. Cincang bawang besar dan telur. Gaulkan dengan garam, mayonis dan sebuk lada putih sehingga sebati. Ketepikan.

Ambik sebahagian doh tadi. Tumbuk / uli doh untuk menghilangkan angin dlm doh. Canaikan jadi 4 segi. Masukkan inti dan gulong.
Kemudian potong kepada 7 bahagian. Ulang sekali lagi untuk bahagian doh yang kedua.
Penaikkan selama 40-50minit.
Kemudian sapukan dengan bahan glaze tadi. Bakar pada suhu 180c selama 10-15minit
Inti tadi sesuai juga diganti dengan tuna

nhuda

NUTTY COFFEE ROLLS [CikKiahAbd]



Ingredients:
160 g bread flour
1 1/2 tsp dry yeast
1 tsp salt
1 tbsp sugar
1 tbsp milk powder
1 egg yolk
1/2 egg
40 g butter
50-60cc warm water

Filling and Topping:
1 tbsp white sugar
1 tsp intsant coffe ( or Nescafe )
1 tsp cinnamon

Crush nuts ( almond, pecan, walnuts etc )

3 tbsp icing sugar
1 tsp instant cofee
1 1/2 tsp water

How to make:
1. Place 1/2 of flour ( 80g), dry yeast, sugar, milk powder, eggyolks & egg, and lastly add in the warm water. Mix until just combined and wrap bowl with cling wrap and leave it for 10 minutes.
2. Add in the remaining flour, salt and butter and knead until dough is soft and smooth. Leave to proof for 30-40minutes or until doubled in size.
3. Punch out gas and roll dough to form a nice even square. Mix sugar, coffee and cinnamon powder and sprinkle over rolled dough. Roll dough upwards and cut into 6 equal portions.
4. Place in a muffin cup and using a thin wooden stick, make a mark in a middle of the dough,  cover  with cling wrap and leave to proof the second time for 20-30 minutes.
5. Glaze buns with remaining egg used as an egg wash, sprinkle with crushed nuts and bake in a well-preheated oven of 180deg for 20minutes.
6. Take out buns from the oven, leave to cool. Meanwhile, mix icing sugar, coffee and water and drizzle over cooled buns. Serve warm.

nhuda

BAGELS [CikKiahAbd]



Ingredients:
250g bread flour
15g milk powder
2g instant yeast
5g salt
15g brown sugar
1 tsp molasses or malt extract
130ml warm water

How to make:
1. Mix together bread flour, dry yeast, sugar, salt and milk powder. Dissolve molasses or malt extract in warm water and pour into dry mixture.
2. Knead for at least 15 minutes until dough is smooth. ( 8-10minutes using mixer ) Divide the dough into four equal portions, spray with a little bit of water and cover with a dry cloth. Let the dough rest for 10 minutes.
3. Roll out balls of dough to form a long oval and roll sideways like a swiss roll. Press the end of one side and connect the other end to form a circle. ( see picture 1-4 )

4. Cover and let dough rise for 35-45 minutes. I placed the bagels on separate baking sheets so it'll be easier to dump them in the boiling water later on.
5. After the dough has risen, in a big pan pour in 1.5L of water with 1 tbsp of sugar. Heat water until you see small bubbles start to form at the bottom of the pan. DON'T LET THE WATER BOIL TOO MUCH! Preheat oven to 200deg.
6. Soak the bagels in the warm water, about 30 seconds for each side, and drain them well before putting them onto the baking sheet. Immediately bake the bagels for about 20 minutes or until browned.

nhuda

ROTI PUTIH [penyulawa]



250g high protein flour
2 tsp instant yeast (use 1/2 packet of mauripan)
1 tsp improver
15g sugar
1 tsp salt
13g shortening
160 ml water

Mix dry ingredients and shortening with low speed till mixture becomes breadcrumbs.
Add water gradually and knead till dough soft and elastic.
Take out from mixer and round-shape the dough. Cover with damp cloth and let it rise double.
Glaze the loaf pan with shortening.
Divide dough into 2 or 3 portions. Round shape them and arrange in the pan. Allow dough to rise double in size.
Glaze with eggwash and bake in oven at 180 degree Celcius for 20-30 minutes.


TRADITIONAL WHITE BREAD [CoKeLat-RaWkZ]



INGREDIENTS

nhuda

FOCACCIA BREAD [platinum8]



2 3/4 cups bread or all-purpose flour
1 1/2 tsp salt
1 tsp white sugar
1 tbs instant dry yeast
1 tsp garlic powder/mince
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried rosemary
1 pinch black pepper
1 tbs veg/olive oil
1 cup water
1/2 cup pitted black olive - *optional
2 tbs olive oli
2 tbs grated parmesan cheese

Method:
In large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil, rosemary and black pepper. Mix in the veg oil and water.

When the dough has pulled together, turn it out to a lightly floured surface, and knead until smooth and elastic. Gently knead in the black olives during the last few minutes of kneading. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oit. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 230 C. Punch dough down, place on a greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese.
Bake in preheated oven for 15 - 20 minutes, or until golden brown. Serve warm.

nhuda

CHOCOLATE BABKA [Kero_kero]
Source : Ann Amernick (Dough), Epicurious (filling)



FOR THE DOUGH:
2 cups all-purpose flour
  3/4 cup cake flour
  1/8 teaspoon salt
  1/3 cup sugar
  1/4 ounce or 2 1/2 teaspoons active dry yeast, or 1 cake (0.6 ounces) fresh yeast
  1/2 cup whole milk at room temperature
  1/2 cup eggs (whole eggs or just yolks)
1 teaspoon vanilla extract
4 ounces (1 stick) unsalted butter, preferably high fat, at room temperature, plus
2 tablespoons unsalted butter
Flour for dusting

For chocolate filling
        5         tablespoons unsalted butter, well softened
        2         (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
        1/4         cup sugar


For the streusel topping:6 tablespoons all-purpose flour
3 tablespoons sugar
2 teaspoons cinnamon (optional)
3 tablespoons unsalted butter, diced and chilled.


1. To make dough, combine flours, salt and all but 1 tablespoonsugar in mixer fitted with dough attachment and mix on medium speed. Ina small bowl, stir yeast with one tablespoon warm water and reservedtablespoon sugar just until sugar and yeast have dissolved. Reducemixer speed to low, add yeast mixture, milk, eggs and vanilla. Beatuntil dough is shiny and elastic, 10 to 15 minutes.
2. Add one stick butter by spoonfuls until thoroughly incorporated, thenbeat on low speed for about 5 minutes. When finished, dough should besilken and rich like very thick ice cream. Transfer to a large bowl,cover with plastic wrap and set aside. When dough has doubled in size,after 2 hours, flour a cutting board and your hands. Then push doughdown on board, cover well with plastic wrap and refrigerate for 1 to 2hours or overnight.

3.  To makestreusel topping, in a small bowl mix flour, sugar and cinnamon. Addcold butter and using your fingers, mix together until crumbly. Setaside.

4.  To assemble, line one Bundtpan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, notletting paper come more than 1 inch above top of pans. Remove doughfrom refrigerator and divide it in half. On a lightly floured surface,roll one piece of dough into a 12 x 8-inch rectangle.
6. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inchborder all around.  Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons)..Beginning with long side, roll dough up tightly and fold in ends. Twistbabka lengthwise to create a spiral, holding one end of babka in eachhand. Place twisted babka in half the prepared Bundt pan or in a loafpan, pressing dough firmly into pan. Melt remaining 2 tablespoonsbutter. Brush babka top with melted butter and sprinkle with half thestreusel. Repeat with second half of babka dough. Cover loosely withplastic wrap. Let loaves rise at room temperature until they reach topof pan or about doubled in volume, about 2 hours.


7. Heat oven to 350 degrees and bake for about 45 minutes, or until a caketester inserted in center comes out clean. Allow babka to cool for 30minutes before cutting. Slice babka and serve.

nhuda

ROTI ARAB [soulha]
Source : myresepi



2 sudu besar mentega
2 sudu besar minyak masak
2 sudu besar gula
300 ml air suam
6 g yis
500g tpg gandum

Cara-cara

1. mentega, minyak dan gula dibancuh dengan air suam
2. tepung di gaul dengan yis
3. Kemudian campur semua bahan dan uli hingga licin dan kental
4. perap selama 1jam dalam beg plastik yang tertutup atau bekas yang tertutup
5. Uli semula dan buat bulat2 dalam 18 biji
6. Canai nipis lebih kurang 0.4 cm
7. panaskan minyak dan goreng sebiji2, tunggu hingga roti kembung dulu baru terbalikkan.
8. Sedap dimakan bersama kari ayam dan daging.

nhuda

MUFFIN INGGERIS/ENGLISH MUFFIN [maisya]
Sumber : Mr Alex Goh



Bahan-bahan :

(A)
1 1/2 sudu kecil yis kering
1 sudu kecil garam
1/2 sudu kecil gula
300 g tepung roti
15 g susu tepung

(B)
180 ml air suam

(C)
1/2 sudu besar mentega

(D)
Semolina untuk menyalut

Kaedah penyediaan :

1. Masukkan semua bahan A ke dalam mangkuk pengadun. Hidupkan mixer.
2. Tuangkan air ke dalam tepung, sedikit demi sedikit hingga tepung bersatu.
3. Masukkan mentega dan uli hingga lembut dan licin. Tambahkan sedikit air lagi jika dirasakan perlu.
4. Masukkan doh tadi di dalam mangkuk dan balutkan dengan beg plastik yang bersih. Biarkan doh naik sekali ganda.
5. Bahagikan doh kepada 8 dan bentukkan menjadi bebola kecil.
6. Salutkan dengan semolina dan susun di atas dulang yang telah ditaburkan sedikit tepung.
7. Biarkan naik selama 20 minit dan bakar di atas kuali kalis lekat dengan api sederhana selama 7 minit. Balikkan dan masak lagi selama 6 minit. Sejukkan di atas redai dan sedia dihidangkan

nhuda

APPLE BREAD [Ker0_kero]



Bahan-bahan

- Pretzel sticks

Inti epal:
-  2 biji epal (dipotong kiub kecil)
-  

nhuda

ROTI BIJAN DENGAN PEANUT BUTTER [rimbun]



140ml   Air               }
2 sudu besar Gula     } Di bancuh sekali
1/2 sudu kecil garam }      
1 biji Telur
250gm hi protein flour
3 sudu besar susu tepung
2 sudu besar mentega/Crisco
2 sudu kecil yis
Peanut butter secukupnya (boleh ganti dengan Nutella)
Bijan
Sebiji telur dicampur dengan sedikit susu cair untuk sapuan

1. Masukan bahan2 di atas (kecuali peanut butter & Bijan) mengikut susunan kedalam breadmaker. Select option dough.
2. Setelah BM siap menguli, biarkan adunan naik 2x ganda.
3. keluarkan adunan uli sedikit. keluarkan angin dengan cara menumbuk sedikit adunan tersebut.
4. canai adunan (empat segi), dengan ketebalan lebih kurang 1/2 inci. sapukan dengan peanut butter/Nutella. Gulung dan masukan kedlm loyang empat segi. Tutup loyang dengan cling form & tunggu sehingga ia naik semula
5. Sapukan permukaan roti tersebut dengan telur+susu cair. Taburkan bijan secukupnya
6. Bakar selama 25 minit @190C

nhuda

CRACKER BREAD [soulha]



Cracker Bread

    * 3 cups Stronghold flour
    * 1/2 ts Salt
    * 2 ts Baking powder
    * 3/4 cup water
    * 1/4 cup Melted butter

Into a medium bowl measure the flour, salt and baking powder. In a small bowl, emulsify with a fork, the water and melted butter. Combine the liquid and dry ingredients well with a fork, then let the dough rest to absorb moisture.
Lightly flour a rolling pin. Roll the dough out into a 22- by 14-inch rectangle, about 1/16-inch thick. Using a fork, prick the dough all over to release trapped air and keep the dough flat. With a pizza wheel or sharp knife, cut the dough into 2-inch squares or other shapes, or cut shapes with a 2-inch cookie cutter.
Using a spatula, transfer the crackers to the prepared baking sheets. Bake until the crackers are light brown and firm to the touch, 15 to 20 minutes, switching the positions of the sheets halfway through the baking time. When the first two sheets are finished, remove them, and bake the third one as directed. Cool completely.


Cream Craker

1 cup flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp salt
2 cups quick rolled oats
1/2 cup softened butter
1/2 cup milk

sift dry ingredients together;
cut in butter thoroughly ( I did this all in my food processor);
gradually add milk until dough is formed;
roll dough on lightly floured surface to 1/8 thickness; (I let mine chill in the fridge a couple of hours before rolling)
place on greased baking sheet at 375 for 12-15 minutes or until slightly browned; (i rolled out the dough and cut into circles using a small wine glass, and re-rolled scraps...